Effect of beta cyclodextrin on the reduction of cholesterol in ewe’s milk Manchego cheese

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dc.contributor.author Alonso, Leocadio
dc.contributor.author Fox, Patrick F.
dc.contributor.author Calvo, María
dc.contributor.author Fontecha, Javier
dc.date.accessioned 2018-09-27T12:08:21Z
dc.date.available 2018-09-27T12:08:21Z
dc.date.issued 2018
dc.identifier.citation Alonso, L., Fox, P., Calvo, M. and Fontecha, J. (2018) 'Effect of beta cyclodextrin on the reduction of cholesterol in ewe’s milk Manchego cheese', Molecules, 23(7), 1789 (12pp). doi: 10.3390/molecules23071789 en
dc.identifier.volume 23
dc.identifier.issued 7
dc.identifier.startpage 1
dc.identifier.endpage 12
dc.identifier.issn 1420-3049
dc.identifier.uri http://hdl.handle.net/10468/6939
dc.identifier.doi 10.3390/molecules23071789
dc.description.abstract Beta-cyclodextrin (β-CD) is a cyclic oligosaccharide consisting of seven glucose units and is produced from starch using cyclodextrin glycotransferase enzymes to break the polysaccharide chain and forming a cyclic polysaccharide molecule. The use of β-CD in food research for reduction of cholesterol is increasing due to its affinity for non-polar molecules such as cholesterol. The aim of this study was to evaluate the feasibility of using β-CD in cholesterol removal from pasteurized ewe’s milk Manchego cheese and evaluate the effect on the main components of the milk, lipids, and flavor characteristics. Approximately 97.6% cholesterol reduction was observed in the cheese that was treated using β-CD. Physicochemical properties (fat, moisture and protein) were not changed by the β-CD treatment, except the soluble nitrogen and non-protein nitrogen that showed slight differences after the treatment. The amount of the different components of the lipid fraction (fatty acids, triglycerides and phospholipids) were similar in cheeses treated and not treated with β-CD. Flavor compound and short chain free fatty acids were not mostly significantly influenced by the effect of the β-CD. β-CD molecules are edible and nontoxic and as a result they can be used safely for cholesterol removal processing in cheese manufacturing. Therefore, the present study suggests that β-CD treatment is an effective process for cholesterol removal from Manchego cheese while preserving its properties. en
dc.description.sponsorship Ministerio de Economía y Competitividad (AGL-2014-56464; AGL-2017-84878) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher MDPI en
dc.relation.uri http://www.mdpi.com/1420-3049/23/7/1789
dc.rights © 2018, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). en
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.subject Beta cyclodextrin en
dc.subject Ewe’s milk en
dc.subject Cheese en
dc.subject Manchego en
dc.subject Lipids en
dc.subject Cholesterol en
dc.title Effect of beta cyclodextrin on the reduction of cholesterol in ewe’s milk Manchego cheese en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Patrick Fox, Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: pff@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.contributor.funder Ministerio de Economía y Competitividad
dc.description.status Peer reviewed en
dc.identifier.journaltitle Molecules en
dc.internal.IRISemailaddress pff@ucc.ie en
dc.identifier.articleid 1789


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© 2018, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Except where otherwise noted, this item's license is described as © 2018, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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